Chill the fish well before cutting for firmer, cleaner cuts. Remove the skin, dark meat, bones and bloodline, then cut the tuna into jar-length chunks.
Sterilize the jars and keep them hot. Pack the raw tuna tightly into the jars, leaving 1 inch of headspace, and add salt if desired.
Add no liquid, or add either 1 tbsp water or 1 tbsp Fancy Peasant olive oil for a richer texture. Remove air bubbles, wipe the rims, and apply lids and bands fingertip-tight.
Add dry seasonings only. Do not add fresh vegetables, fresh garlic or dairy before canning.
Processing time is 100 minutes, mandatory for all fish.
Dial-gauge canner: 11 lbs pressure at 0–1,000 ft; 12–15 lbs above 1,000 ft (adjust by altitude). Weighted-gauge canner: 10 lbs pressure at 0–1,000 ft; 15 lbs above 1,000 ft.
Add 2–3 inches of hot water to the canner, load the jars and lock the lid. Vent steam for 10 full minutes, then bring to the correct pressure and start timing 100 minutes. Maintain steady pressure the entire time.
Turn off the heat and let the canner cool naturally. Wait until the pressure reaches zero, then remove the lid carefully.
Remove the jars and cool 12–24 hours. Check the seals — lids should not flex. Label and store in a cool, dark place; properly sealed jars keep up to 3–5 years.
Try it in tuna salad with lemon, capers and olive oil, Mediterranean pasta with tomatoes and herbs, tuna cakes with breadcrumbs and herbs, or Niçoise-style salads.
